Slow Roast Belly of Pork with Garlic & Thyme

Serves 10
Created by Broad Stripe's chef

Ingredients:

2 kg Boned & Rolled Belly of Pork
500 gm Breadcrumbs
125 gm Unsalted Butter
250 gm Spanish Onions (fine diced)
50 gm Garlic (finely chopped)
1 bunch Thyme
250 ml Cider (dry)
5 Cox’s Apples (medium size)
50 ml Sunflower Oil
500 ml Veal jus
25grms Castor sugar
1 Lemon
Seasoning

Method:

1. Season the belly of pork with salt (rubbing it into the skin) then rub in the sunflower oil. Place in a roasting tray.
2. Cook the pork in a pre-heated oven (150c) for 90 minutes. Remove from oven and allow to rest on a cooling rack. Remove the string when fully rested. Keep warm.
3. Soften the onions and garlic in butter, add the thyme leaves, cook for a couple of minutes, add the breadcrumbs and cook till golden brown. Season.
4. Cut the apples in half (width-ways). Scoop out the core (discard) scoop out the remaining apple flesh leaving an intact shell. Keep these in lemon water to stop discolouration.
5. Soften the apple flesh in a pan with a little water and the sugar. Take a hand blender (or mash with a fork) and blitz this to a smooth mixture.
6. Put the apple puree back into apple halves in equal quantities, allow to cool.
7. Fill the apple to the top with the thyme and garlic stuffing, bake in the oven for 4-6 minutes.
8. Reduce the cider by half in a saucepan, then add the veal jus, bring to the boil, check the seasoning.
9. Carve the pork (one thick slice each) place on the serving plates with a stuffed half apple, sauce the plate and serve.